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Sunday, 10 January 2016

( Zero Oil ) Malvani Chole !

I am so obsessed with trying chickpeas in different gravies these days.. and not sure am I boring you guys with chickpeas all over again. The best part is Chickpeas are so versatile that they just go with any type of gravy, and they absorb the flavors well too.

And, I just tried to make this dish without oil, like few Goan curries are made. To my surprise it turned out pretty good, that no can even find that there is no oil. I am not so freaky about oil usage but once in a while this kinda dishes are better you know.

INGREDIENTS

250 gms Chickpeas

1/2 cup Coconut Milk

salt as needed

tamarind (amla size) (or 4 - 5 kokum petals)

To Grind to Fine Paste

1 Onion

1/2 cup fresh Grated Coconut

6 - 7 Dry Red Chillis

1 tbsp Kashmiri Red chilli Powder (for color)

1 tbsp Coriander Seeds

1 tsp Cumin Seeds

1/2 tsp Black Pepper corns

1 inch piece Ginger

4 - 5 Garlic Cloves

STEPS

Soak the chickpeas overnight, and then pressure cook them for 2 - 3 whistles until they are soft.

Grind everything given under "To Grind" to a smooth paste adding little water.

Keep a heavy bottomed vessel in medium flame and then add this ground paste in it and start cooking.

Close and cook for 10 minutes, with stirring in between, until raw smell fades.

Add the coconut milk and give a mix.

Pour in the tamarind extract to the gravy. If using kokum, then add them now.

When the gravy comes to a boil, add the boiled chickpeas, adjust salt and water, close and cook for 10 minutes in low - med flame.

you can see actually oil floating in the corners slightly which is actually from the coconut.

NOTES

You can also add some oil, saute some chopped onions and the add the ground mixture and cook it.

Feel free to add some boiled potatoes to the gravy.

Serve with hot rice or rotis.

I used coconut while grinding, and also coconut milk. You can use either one of them too.